Toss frozen potatoes with vinegar, oil, chili powder/french-fry-spice, and salt & pepper until evenly coated. Spread potatoes over a cooking tray. Cook in the oven until crispy and cooked through, about 10-15 minutes at 425(depending on the package directions).

Place the garlic cloves on a baking tray and cover liberally with olive oil and roast at 375 for 25 minutes or until golden brown.

Combine the potatoes and turnip in a saucepan, cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender.

Drain the potatoes, add in the garlic and oil, salt & pepper, and mash adding the cream cheese until the desired consistency. Then add in the fresh chives and mix them throughout.

BrokenRoad posted 8/27/2008 22:21 PM

OMG I was looking for this since yesterday when WH5 mentioned it and I could NOT find it. Its a huge purple thread stuck to the F&G and I missed it! LOL

Here's my current favorite for lunches and/or appetizers at a party.

Flat Iron Bruschetta with horseradish yogurt sauceFlat Iron steak used here is off the top of the shoulder on a cow and very lean meat. Really tasty too, and not as tough to cook as flank steak. Regular grocery stores carry it - just ask.Ingredients:
Small load of french bread
Olive oil
Kosher salt
Flat iron steak
Mock sour cream - see recipe below
Horseradish ( prepared )
Fresh italian parsley, finely minced

Preheat the oven to 350 Deg F.

Prepare:
Slice the french bread into ¼ inch slices. Brush each slice with olive oil and sprinkle with kosher salt.
Place the slices onto a sheet pan and bake until golden brown in color. Reserve.

In a large saute pan add in a drizzle of olive oil (1 tbsp) Place the steak into the pan and cook for about 4 mins, each side. Desired state is medium rare.
Remove the steak from the pan and allow to cool completely.
Using a sharp knife, cut the meat into thin slices. Toss with olive oil and kosher salt. Reserve.

Assembly of flat iron burschetta:
Spread the horseradish sauce onto the bruschetta then place a piece of flat iron steak on top. Sprinkle with parsley.

Mock Sour Cream:
Using a cheese cloth, and place it over a strainer, and put some Whole milk Yogurt (usually organic sections will have this) into the cheesecloth. Cover with plastic wrap and put into the fridge for 24 hours. Dump the water in the bottom in the sink(that's the "whey") and save the remaining leban in a bowl with an airtight seal. Keep refrigerated for up to 2 weeks.

It can be mixed with dill and garlic for a great potato chip dip with half the calories of sour cream dips, or with cinnamon sugar for a shmear on bagels. Here it is mixed with prepared horseradish. Get creative!

Cube up the sweet potato and cook it in the soup with the spices and sugar. When the potato is soft enough mash it and mix in the cream cheese. Spoon it into the cut phyllo pastry sheets and cook according to the instructions on the phyllo packaging (around 15 minutes at 400 on a slightly buttered pan).

Instructions Lightly brown bacon in a skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 – 4 minutes. Allow to cool. Butterfly tenderloins, leaving a “hinge” on one side, a lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrumbs over cream cheese. Spread bacon/mushroom mixture over cream cheese.

Fold outer edges over and roll tightly like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and season with salt and pepper. Place in a skillet over medium-high heat and brown evenly on all sides, but not past medium-rare. Allow meat to rest for a few minutes, remove string and slice into medallions.

Medic17 posted 8/28/2008 16:11 PM

Basic dry rub for beef or deer jerky

Ingredients A good way to start your batch of jerky. A little sweet, a little spicy.

Hot Wing Recipe:
Get some Frank's Original Red Hot Sauce, there
is "no" adequate substitute.

Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.

Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings.

Make up the sauce. Put the Frank's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in the
bottom of the pan.

The proportions are:

Equal parts is the nominal starting point (called "medium" in Buffalo).
A bit of tingle, but not very spicy.

Undiluted Frank's doesn't taste as good, but is pretty hot. Three to
one, Frank's to margarine is about as hot as I like it.

For the really timid (like kids) just a splash of Frank's in the margarine
gives a little flavor but no noticeable hot. The idea is to cook up the
Frank's and margarine to a bit thicker consistency. It should simmer for
5 minutes or so, then be kept hot.

You can make up just one batch of sauce for a bunch of wings. You can just
add more ingredients to the pan as you use up the sauce. When you add more
ingredients, you can adjust the spiciness.

I use this to satisfy everybody, I start out with all the margarine I plan
to use, and put in just a splash of Frank's. That makes a few wings for
the kids. Then a bunch more Frank's to make the wings medium. Still more
Frank'sto get it the way I like it.

Fry the wings. They're cooked when the bubbles slow down significantly.
This takes seeing it once to know just how much bubbling corresponds to
"done," but it doesn't take a rocket scientist to get it right. At home,
I put the "drumettes" in first, because they take a minute or two longer
to cook. As always with frying, be sure that you don't put in so much
food that the temperature of the fat drops below 325 or so, and have the
heat on so it gets back up to 375 ASAP.

As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don't pile them up
in a bowl, or the fat will cool and congeal before it runs off!

Once the wings are drained, put them in the sauce and get the wings covered
with sauce. The official restaurant way to do this is to toss them in the
air, but your stove cleaner may not appreciate this.

Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this point
to "bake on" the sauce.

Serve with celery sticks and blue cheese dressing on the side. Yes, the
BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
good cheese.

[This message edited by Medic17 at 4:18 PM, August 28th (Thursday)]

Medic17 posted 8/28/2008 16:22 PM

Hot Crab Dip

1 large brick of cream cheese
4 ounces shredded jack cheese (I like pepper jack)
1 can crab meat (2 is even better)
Pepper to taste
1 tsp horseradish if you like it hot.

Nuke the cream cheese for 45 seconds or until hot.
Add the cheese & mix well and nuke for 20 seconds
Add remaining ingrediants mix well and nuke again 30 to 45 seconds or until everything is hot.

Parboil ribs in salted water for 30 mins and drain. Preheat grill. In a medium saucepan combine brown sugar, sherry, vinegar, worcestershire sauce, salt and ginger. Bring to a boil and add the crushed pineapple with juice and simmer 5 mins. Remove from heat and stir in hot pepper sauce and coconut. arrange ribs in a baking pan and brush generously with the sauce. Grill for 8 mins and turn and grill for 8 more mins. Baste with sauce to keep ribs moist.

Lucky posted 8/28/2008 16:28 PM

Thank you medic!

NumbForNow posted 8/28/2008 17:29 PM

Dinner-Main dish-Poultry

Easy Enchilladas

*heat oven to 350*
1 rotisserie chicken
(I've also just cooked an "extra" when roasting chicken for dinner)
1 large can enchilada sauce
(cut with 1 sm can tomato sauce if mild is desired)
4 cups shredded cheese (I get the Mex Mix pre-shredded)
tortillas (I prefer flour, but use what you like)
1 bag frozen "bean/corn salsa"
OR 1 sm can black beans, 1 sm can corn and 1 cup salsa

Take all of the meat off the chicken. Use your fingers to break it up into small pieces or use 2 forks to shred it.
You'll need a well greased 9x13 pan. Pour 1/2 cup of enchilada sauce into bottom of pan, spread over entire bottom.
Pour enchilada sauce into a pie plate. Dunk tortilla into sauce, coat completely. Lay in 9x13 pan. Sprinkle a little chicken, and some bean salsa in the tortilla, cover with a good sprinkle of cheese. (Abt. 1/4 cup-1/2 cup total of filling) Roll tortilla, and scoot to one end of pan, lay seam side down. Continue to fill and roll tortillas until baking pan is full.
Take any extra sauce and drizzle over filled tortillas in pan. Sprinkle rest of cheese over the sauce, cover with foil and bake for about 30 minutes so everything can melt together. Let stand about 10 minutes then serve with sour cream or guacamole, or in my house both!
Awesome with margaritas of course or a sweet-tart Reisling or Vionay wine, ooooo or a good Sangria!
I'll make a simple salad to go with it too. (Though I HAVE been known to shred zuccini, or finely chopped spinach in with the salsa-mix. No one ever notices...)

Flan or angel food cake and fresh fruit is a good dessert after this.

This is much requested in my house, and my family loves it! You can use left over roast beef, ground beef, canned chicken-though watch the sodium-, or just cheese. Even left over pork works. I've even made veggie and cheese enchiladas, though I prefer chicken. I tend to make two pans at a time one to eat now, one to freeze and have in a few weeks. (Just make it in a foil pan and cover tightly. Takes about 2 hours to bake if coming from frozen, if thaw, takes about 1/2 hour)

You can also make it by layering the tortillas instead of rolling. It tastes the same, is less work, and once its all covered in sauce and cheese, no one can tell.

In a LARGE stock pot, bring V-8 and chicken stock to a low boil, add all frozen veggies, return to low boil/simmer. Add spices, onion and garlic and the tortillas. Give it a good sprinkle of salt and pepper. Add canned veggies/bean. Stir every few minutes to be sure it doesn't stick and burn. Add chicken and cilantro about 5 minutes before serving. Serve when veggies are tender, beans are soft. Adjust spices to suit your family. I will sometimes blenderize it with a stick blender if my nephews and nieces are eating it too. Then they can't pick out the veggies. Just do this step before adding the chicken.

I serve with cornbread and corn chips, sometimes even warm tortillas.

Good with margaritas, Corona,Dos Equis, Sangria and sweet-ish white wines. (White Zin, Reisling, Vionay, some Charddonays- ask your wine person at the market for one that's not buttery)

Very easy and still good served vegetarian. You could serve the meat like a garnish for those who want it. Good garnishes are lime slices, sour cream, guacamole, cilantro, green onion (chopped) and tortilla or corn chips.

Add oil and onions into a pan and and cook at med heat, stirring, for a few minutes until they soften. Add garlic, oregano, celery salt, and pepper and cook, stirring, for a few more minutes. Add in chicken broth, tomato sauce and bay leaf and bring to a boil.

Place chicken and mixture in a slow cooker and add the sauce. Cover and cook on Low for 6 hours or (until chicken is done).

In a bowl, combine peanut butter, sherry, curry powder and chile pepper and some of the cooking liquid. Add to slow cooker along with red pepper. Cover and cook on High for another 30 minutes, until pepper is tender.

[This message edited by SerJR at 5:00 PM, September 2nd (Tuesday)]

myrriad posted 8/29/2008 16:14 PM

So how long till someone prints these up on cafepress.com?

I could volunteer. I have nothing to do...I'm a cripple (old riding injury, rotated pelvis. In chiro 2x a week. Ouch.).